Barley and Cannellini Bean Stew

Ingredients

• 2 tablespoons cooking oil
• 3 garlic cloves, minced
• 1 large onion, chopped

• 1 (28 ounce) can crushed tomatoes (no need to drain, the liquid add to the soup broth)

• 1 (15 ounce) can vegetable broth
• 45 ounces water

• 1 (15 ounce) can cannellini beans
• 3 tablespoons oregano
• 3/4 cup uncooked barley
• 2 cups chopped broccoli
• 2 medium carrots, chopped
• red wine (optional)
• salt and pepper

Directions

1. 1

   Sauté the garlic and onion in the oil in a large soup pot.

2. 2

   Cook for several minutes, and then add the tomatoes, vegetable broth, water, beans and oregano.

3. 3

   Bring to a boil, add the barley, then reduce heat and simmer for 25 minutes or until the barley is almost cooked.

4. 4

   Add the broccoli, carrots, salt and pepper. Simmer for an additional 15 minutes, or until the veggies are just tender.

5. 5

   Serve immediately.